Meaty-orites
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Crispy-coated meatballs make delicious dippers for chili sauce, ketchup or salsa on the side.
This recipe makes 24 pieces servings
| Nutritional Info | |
|---|---|
| Per piece: about | - |
| cal | 60 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | trace |
| chol | 19 mg |
| sodium | 54 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 1% |
| folate | 2% |
Ingredients
Preparation:
Place tortilla chips in shallow dish; set aside.
In large bowl, combine pork, onion, garlic, egg, bread crumbs, chili powder, oregano, cumin, salt, pepper and 2 tbsp (25 mL) water.
Roll by rounded 1 tbsp (15 mL) into balls. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours.)
Roll balls in tortilla chips. Place on foil-lined rimmed baking sheet. Bake, rotating sheet once, in 425°F (220°C) oven until instant-read thermometer inserted into centre registers 160°F (71°C), 18 to 20 minutes.
In large bowl, combine pork, onion, garlic, egg, bread crumbs, chili powder, oregano, cumin, salt, pepper and 2 tbsp (25 mL) water.
Roll by rounded 1 tbsp (15 mL) into balls. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours.)
Roll balls in tortilla chips. Place on foil-lined rimmed baking sheet. Bake, rotating sheet once, in 425°F (220°C) oven until instant-read thermometer inserted into centre registers 160°F (71°C), 18 to 20 minutes.
Tags:
Birthday; Appetizers; Pork; Onions; Garlic; Bake; Make-Ahead;
Source:
Canadian Living Magazine: March 2010
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